Tuscan Bean and Vegetable Soup

Total Time
Prep 20 mins
Cook 0 mins

From Cookshelf Healthy Cooking. For a heartier soup, add 12 oz diced cooked chicken. Serve with low-fat pesto sauce (recipe included) and garlic bread. Doesn't that sound just so good?

Ingredients Nutrition


  1. Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
  2. Bring to a boil, cover, and simmer for about 15 minutes. Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
  3. Add the tomato paste and season well with salt and pepper. Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
  4. Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. Serve with fresh crusty bread.
  6. Place all of the ingredients in a blender or food processor and process for a few seconds until smooth. You can finely chop the basil and mix all ingredients together if no blender or processor is available.


Most Helpful

The pesto sauce really makes this fantastic soup. I made a few tweaks -- my carrots were small so I used two. You didn't specify what kind of beans so I used a combo of drained and rinsed cannellini and lima (broad) beans as they seemed more tuscan than green beans. Also, I used thick Greek-style yogurt for the pesto sauce. So delicious. Thanks so much for posting.

Leggy Peggy April 11, 2011

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